Italian Meat Ragù
Ingredients
For traditional meat Ragù
•60g canned tomatoes
•250g ground beef
•80g ground pork (or plain sausages)
•1 yellow onion
•1 carrot
•1 celery stick
•1 cup of red wine
•1 bayleaf
•2 tablespoons of tomato paste
•6 tablespoons of extra virgin olive oil
•salt as needed
•pepper as needed
•nutmeg as needed
•vegetable broth as needed
Prepare traditional ragù sauce
• Peel carrot, celery, and onion and dice each into 2 mm cubes, set aside.
• Heat oil in a medium saucepan, add vegetables and bayleaf. Heat over medium heat until they are
golden/brown, being careful not to burn them.
• Salt to taste and bring heat to the maximum, add ground meats. Wait until the meat is sirred.
• Add tomato paste and red wine.
• Allow wine to evaporate, add salt, pepper, nutmeg and canned tomatoes.
• Stir well and allow to cook for approximately 1 hour over low heat, adding from time to time the
unsalted broth. Cover with lid, leaving some space to allow the water to evaporate.
Cook fresh pasta and dress with sauce
• Fill large soup pot with water and salt. Bring water to boil, add prepared fresh pasta.
• Cook pasta in boiling water for 2-3 minutes. Drain.
• Add cooked pasta to pan with meat sauce and toss, adding a little bit of water used for cooking
the pasta if dry..
• Serve hot, with Parmesan on top if desired.
Tips of the Chef:
-The bayleaf can be either fresh or dry.
-The onion should be a big one.
-The wine should be red and dry.
-While the ragù cooks, do not add the broth all at once.
-To prepare a homemade vegetable broth you can use your vegetable scraps from the ragù sauce by
putting them into some hot water, letting the water boil, unsalted.
